GATE XE 2011 Food Technology question paper

The protein responsible for spongy structure in bread is

Listed below are some of the functions of fats in the human nutrition. Identify the INCORRECT function.

During ripening of cheese by Penicillium roqueforti the characteristic aroma is because of

Which of the following statements is NOT TRUE in case of oxidative rancidity of fatty foods?

Which of the following group of characteristics is CORRECT in respect of Shigella species found as food pathogen ?

Relate the vitamins listed below (left hand side) with the associated diseases (right hand side)
P. Thiamin
Q. Nicotinic acid
R. Folic acid
S. Ascorbic acid
1. Pellagra
2. Beriberi
3. Scurvy
4. Anemia

Which of the following conditions for the heat resistance of microorganisms is CORRECT ?

The solubility of sodium bicarbonate in water is 9.6 g/100 g at 20 °C and 16.4 g/100 g at 60 °C. If a saturated solution of sodium bicarbonate at 60 °C is cooled to 20 °C, the percentage of the dissolved salt crystallized out will be

A sugar syrup (density = 1040 kg/m³ and viscosity = 1600 × 10⁻⁶ Pa.s) is required to be pumped in to a tank (1.5 m diameter and 3 m height) by a 3 cm inside diameter pipe. If the liquid is required to flow under laminar flow conditions, the minimum time to fill the tank with the syrup will be

Match the following sauerkraut defects for their causative agents
P. Soft kraut
Q. Slimy kraut
R. Rotted kraut
S. Pink kraut
1. Due to growth of bacteria, mold and/or yeast
2. Due to surface growth of Torula yeast
3. Bacterial growth does not initiate till last stage
4. Rapid growth of Lactobacillus cucumens and L. plantarum specially at elevated temperature

Match the following carbohydrates with their use in the food processing
P. High amylose starch
Q. Pectin
R. Starch phosphates
S. Glucose
1. White sauces in cook freeze operations
2. Edible film for wrapping candies
3. As humectant in confectionary
4. Setting agent in jams and jellies

Match the food items and their principal flavouring agents given in the two columns below
P. Butter
Q. Orange
R. Cloves
S. Mint
1. Menthol
2. Limonene
3. Eugenol
4. Diacetal

Match the food items on left hand side with their colloidal nature on right hand side
P. Curd
Q. Butter
R. Vegetable soup
S. Whipped egg white
1. Foam
2. Emulsion
3. Sol
4. Gel

In an actively growing (exponential phase) yeast culture, the cell concentration increased from 10³ cells per ml to 10⁷ cells per ml in 4 h. The doubling time of the yeast is

The steps followed in Gram's staining of microorganisms are
P. Washing with neutral organic solvent
Q. Counter staining with a contrast dye
R. Staining with basic dye
S. Fixing the colour with a suitable mordant
Identify the CORRECT sequence.

Common Data for Question 17 and 18:
A continuous dryer was used to dry 12 kg/min of a blanched vegetable containing 50% moisture (wet weight basis) to give a product containing 10% moisture. As the dryer could handle feed material with moisture content not more than 25%, a part of dried material was recycled and mixed with the fresh feed.
The evaporation rate in the dryer would be

Common Data for Question 17 and 18:
A continuous dryer was used to dry 12 kg/min of a blanched vegetable containing 50% moisture (wet weight basis) to give a product containing 10% moisture. As the dryer could handle feed material with moisture content not more than 25%, a part of dried material was recycled and mixed with the fresh feed.
The recycle ratio to achieve the drying requirement would be

Common Data for Question 19 and 20:
An enzyme has a Km of 4.7 × 10⁻⁵ M and Vm is 22 micro moles per litre per min. The enzyme reaction is carried out at a substrate concentration of 2 × 10⁻⁴ M.
The initial reaction velocity for this enzyme catalyzed reaction will be

Common Data for Question 19 and 20:
An enzyme has a Km of 4.7 × 10⁻⁵ M and Vm is 22 micro moles per litre per min. The enzyme reaction is carried out at a substrate concentration of 2 × 10⁻⁴ M.
Addition of a competitive inhibitor (Ki = 3 × 10⁻⁴ M) at a concentration of 5 × 10⁻⁴ M to the above reaction system will result in the inhibition of enzymatic reaction by

Statement for Linked Answer Questions 21 and 22:
The F – value at 121.1 °C, equivalent to 99.9999 per cent destruction of a strain of Clostridium botulinum, is 1.8 min.
(D₀ and F₀ represent the decimal reduction time and lethality of the destruction process at reference temperature, respectively)
The D₀ value of the organism will be

Statement for Linked Answer Questions 21 and 22:
The F – value at 121.1 °C, equivalent to 99.9999 per cent destruction of a strain of Clostridium botulinum, is 1.8 min.
(D₀ and F₀ represent the decimal reduction time and lethality of the destruction process at reference temperature, respectively)
The F₀ value, based on 12D concept using the D₀ value of the above organism and a most likely spore load in the product of 100, will be